Creamy Beef and Rice Stuffed Peppers

Name: Creamy Beef and Rice Stuffed Peppers
Prep time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Green bell peppers; 1 lb Ground beef (80/20); 1 pieces Yellow onion, finely diced; 3 clove Garlic; 1 tbsp Olive oil; 1.5 cup Cooked white rice; 0.5 can Condensed cream of mushroom soup; 0.25 cup Half-and-half; 1 tsp Smoked paprika; 0.5 tsp Dried thyme; 1 tbsp Worcestershire sauce; 1 tsp Salt; 0.5 tsp Black pepper; 1 cup Shredded cheddar cheese; 2 tbsp Fresh parsley (garnish)

American · 70 mins

Bell peppers filled with ground beef, rice, and a little cream of mushroom soup, then baked until tender.

S By sadool

Servings

4 pieces Green bell peppers
1 lb Ground beef (80/20)
1 pieces Yellow onion, finely diced
3 clove Garlic
1 tbsp Olive oil
1.5 cup Cooked white rice
0.5 can Condensed cream of mushroom soup
0.25 cup Half-and-half
1 tsp Smoked paprika
0.5 tsp Dried thyme
1 tbsp Worcestershire sauce
1 tsp Salt
0.5 tsp Black pepper
1 cup Shredded cheddar cheese
2 tbsp Fresh parsley (garnish)

Calories

932 kcal

Protein

34g

Carbs

74g

Fat

56g

Fiber

Sugar

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Prep Peppers

1. Preheat the oven to 375°F (190°C). Slice the tops off the green bell peppers, remove the seeds and ribs, and trim a sliver from the bottoms if needed so they stand upright. Stand them snugly in a baking dish.

4 pieces Green bell peppers
Make Filling

2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, salt and black pepper, and cook for 6-8 minutes, breaking it up, until browned. Drain excess fat if there is a lot.

1 lb Ground beef (80/20), 1 tbsp Olive oil, 1 tsp Salt, 0.5 tsp Black pepper
3. Add the yellow onion and cook for 4 minutes until softened, then stir in the garlic, smoked paprika and dried thyme and cook for 1 minute until fragrant.

1 pieces Yellow onion, finely diced, 3 clove Garlic, 1 tsp Smoked paprika, 0.5 tsp Dried thyme
4. Reduce the heat to low and stir in the cooked white rice, condensed cream of mushroom soup, half-and-half and Worcestershire sauce. Cook for 2 minutes until creamy and combined, then stir in half of the shredded cheddar cheese. Taste and adjust seasoning.

1.5 cup Cooked white rice, 0.5 can Condensed cream of mushroom soup, 0.2 cup Half-and-half, 1 tbsp Worcestershire sauce, 0.5 cup Shredded cheddar cheese
Stuff and Bake

5. Spoon the filling into the peppers, packing it in firmly and mounding the tops. Cover the dish tightly with foil and bake for 30 minutes at 375°F (190°C).
6. Remove the foil, sprinkle the remaining shredded cheddar cheese over the peppers, and bake uncovered for 10-15 minutes more until the peppers are tender and the cheese is golden and bubbling.

0.5 cup Shredded cheddar cheese
Serve

7. Rest the peppers for 5 minutes, then garnish with fresh parsley and serve hot.

2 tbsp Fresh parsley (garnish)

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